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Speedy Asian Beef Tacos

Speedy Asian Beef Tacos

with Sesame Dressing & Crispy Shallots

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You think you know tacos? Think again. Our Asian-style beef filling changes the whole flavour profile of these tacos with its sweet and salty honey-soy glaze. Top them with fresh veggies and crispy shallots for maximum enjoyment of this game-changer in fusion cuisine.

Allergens:GlutenSoySesameEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

garlic

1 packet

sesame oil blend

(ContainsSesame)

1 packet

beef strips

1 packet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

mayonnaise

(ContainsEggs)

1 unit

carrot

1 unit

cucumber

1 bag

shredded red cabbage

8 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy, Sesame)

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

2.5 tbs

soy sauce (for the beef)

(ContainsGluten, Soy)

1 tbs

honey

1.2 tsp

soy sauce (for the sauce)

(ContainsGluten, Soy)

1 tsp

sugar

1 tsp

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3800 kJ
Fat42.5 g
of which saturates8.2 g
Carbohydrate77.4 g
of which sugars19.7 g
Protein47.4 g
Sodium1830 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce (for the beef), honey and 1/2 the sesame oil blend. Add the beef strips and toss to coat. Set aside to marinate.

TIP: If you have time, let the beef marinate for at least 15 minutes to enhance the flavour and increase tenderness.

2

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the soy sauce (for the sauce), sugar, rice wine vinegar, mayonnaise and the remaining sesame oil blend to the bowl with the toasted sesame seeds. Mix well and set aside.

TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!

3

Grate the carrot (unpeeled). Thinly slice the cucumber into batons. In a medium bowl, combine 1/2 the sesame dressing with the shredded red cabbage. Toss to coat and set aside.

4

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Add the excess beef marinade to the empty pan and cook until bubbling, 1 minute. Remove from the heat and return the beef strips to the pan. Toss to coat in the marinade.

TIP: Cooking the meat in batches over a high heat helps keep it tender. TIP: The beef may char a little in the pan, this adds to the flavour!

5

While the beef is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

Bring everything to the table to serve. Fill the tortillas with a helping of the slaw, carrot, cucumber and Asian beef strips. Drizzle over the remaining sesame dressing and sprinkle with the crispy shallots.